Apparatus for converting wort into beer.



No. 694,585. Patented Mar. 4, I902.

0. SELG & c. aumnum.

APPARATUS FOR CONVERTING WORT INTO BEER.

(Application filed Aug. 19. 1801.1

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UNITED STATES PATENT OFFICE.

OTTO SELG AND CARL GUNTRUM, OF BROOKLYN, NEW YORK.-

APPARATUS FOR CONVERTING WORT INTO BEER.

' SPECIFICATION forming part of- Letters Patent No. 694,585, dated March 4, 1902.

Application filed August 19, 1901. Serial No. 72,475. (No model.)

To all whom it may concern.-

Be it known that we, OTTO SELG and OARL GUNTRUM, citizens of the United States, and residents of Brooklyn, county of Kings, and State of New York, have invented certain new and useful Improvements in Apparatus for Converting WVort into Beer, of which the following is a specification.

This invention relates to an improved apparatus in which wort is first fermented and then impregnated with carbonic-acid gas and simultaneously clarified. Thus the function of the fermenting-tub, the storage-tub, and the chip-cask are all assumed by one and the same apparatus and a great saving in floor space, refrigeration, time, and handling is effected. The process carried on by means of this improved apparatus forms the subject of a separate application for a patent filed by us August 19, 1901, under Serial No. 72,474.

In the accompanying drawing, Figure 1 is an elevation of ourimproved apparatus. Fig. 2 is an elevation at right angles to Fig. 1; Fig. 3, a vertical central section on line 3 3, Fig. 1; and Fig; 4, a plan with the uppercover removed.

The letter a represents a cylindrical tub having a smooth inner surface and supported by columns I). The bottom a of the tub is sloped downward, being either conical or bulged, and merges at its center or lowermost portion in a downwardly extending curved neck a This neck is provided with the casing a of a full-way cook or gate-valve c and discharges at its lower end into a yeast chamber or pocket d, arranged below the level of the sloping bottom a. The pocket d has a manhole d, observation-glass d a nipple 01 with draw-off cock (1*, and a petcock (2 The top a of cylinder (it rises from the periphery upward to the bung-hole a which is adapted to be closed gas and water tight by a removable cover 9. Around the bung-hole there is formed upon the upper slope of the cover agallery f, that terminates in a gutter f, extending down along the side of cylinder 0,, the whole constituting a'drip.

An attemperator g, composed, preferably, of a coil of pipe adapted to receive the cooling medium, is suspended within the upper part of cylinder at by means of hangers g.

The apparatus is provided with a manhole h, proof-cock 2', a vent 7s, a pressure-gage Z, a stand-glass m, nipples n, a thermometer 0, and test-glass 1o.

In practice the apparatus is mounted within a room of the brewery, the temperature of which is evenly maintained at about 42 to 45 Fahrenheit. It is charged with wort from the starting-tub, in which the wort remains for a few hours for settling and separating the impurities, or direct from cooler through one of the nipples n. The yeast is introduced either together with the wort from the starting-tub orit is separatelyintroduced through the cover 6, which is left open. The main fermentation will now set in and is allowed to continue from three to four days. If necessary, filtered air may be forced in through cook 01 to mix the yeast with the wort and accelerate thefermentation. During this fermentation the impurities will-work up along the inner smooth surface of the cylinder and along the inclination of the cover to be ejected through the bung-hole a Arriving on the upper sloping side ofthe cover, they are retained by the gallery f and conducted through gutter f to a suitable dump. The carbonic-acid gas evolved during fermentation may be either allowed to escape, together with the impurities, or it may be collected, as a by-product, in a cylinder coupled to the vent 7t or bung-hole a While the impurities work out the main body of the yeast will descend along the tub a and inclined bottom ct to enter the chamber at through the neck a and open cock 0. This goes on during the entire duration of the main fermentation, upon the completion of which the cock 0 is closed and the entrapped yeast is removed through cock cl, ready for use upon a subsequent charge. After the removal of the main body of yeast the cooling liquid is turned into the attemperator g to cause clarification, while the cover e is closed and the cock 0 reopened. Sufficient yeast and fermentable matter should still be retained within the tub to now cause through after-fermentation the generation of a certain further quantity of carbonic-acid gas. This carbonic-acid gas impregnates the beer, its escape being prevented by the closed cover e. The yeast, together with the albuminous substances, will be gradually conducted by the sloping bottom a and curved neck a into the chamber (1 and will be so completely separated that the beer will be thoroughly clarified. Thus the use of chips is rendered unnecessary, and any objectionable taste or smell in the product will be prevented. From the chamber (1 the carbonic-acid gas generated by the yeast will rise briskly through the neck a (similar to the action taking place in a champagne-glass) and will thus impregnate the beer, the escape of the gas being prevented by the tightlyfitting cover e. The brisk rising of the carbonic-acid gas through the beer is caused by the fact that the diameter of the neck a is considerably less than that of the chamber d. Thus the gas generated within the chamber is compressed within the neck and its velocity is thereby accelerated. After the clarification and impregnation have continued from ten to twelve days the beer now ready for the market is filled into packages through nipples n. The sediments settling in chamber d are thrown away.

Our apparatus has received several practical testsin a large brewery in Brooklyn,New York, where it is set up, the tub a havinga capacity of about forty barrels. The cellar in which the apparatus is kept had a temperature of about45.5 Fahrenheit. Thewortintroduced hadagravity of twelve per cent. Balling and a temperature of 46 Fahrenheit. To the wort were added thirty-five pounds of yeast. After about twenty-four hours the wort showed a gravity of 9.8 per cent. Balling and temperature of 49 Fahrenheit. After further twentyfour hours it showed 7.5 per cent. Balling gravity and 52 Fahrenheit; after further twenty-four hours, five per cent. Balling and 52 Fahrenheit, and after the next twentyfour hours 4.3 per cent. Balling and a temperature of Fahrenheit, after which the main fermentation was completed. During this main fermentation the impurities-such as wild yeast, albuminous bodies, hop-resins, the. --were ejected through the open bung-hole a At the end of the fourth day the cock a was closed and the main body of the yeast removed from chamber (Z by cock (1 Cock (1 was then reclosed and cook a reopened. The cooling liquid was now run slowly into the attemperator, and the cover 6 was closed air-tight over the bung-hole a The afterfermcntation now set in and proceeded slowly.

' pounds.

The beer became gradually saturated with carbonic-acid gas and began to clarify. On the fifth day the beer showed four per cent. Balling and a temperature of 50 Fahrenheit, carbonic-acid-gas pressure two and one-fourth pounds; on the sixth day, 3.8 per cent. Balling, 43 Fahrenheit, four pounds pressure; on the seventh day, 8.6 per cent. Balling, 36.5 Fahrenheit,five and one-half pounds pressure. From the seventh to the fourteenth day the temperature was maintained at 36.5 Fahrenheit. On the fourteenth day the gravity was 3.3 per cent. Balling and the pressure 6.5

On the seventeenth day a sample taken from the beer showed that it was Well impregnated with carbonic acid gas and that it had a solid white head. The sample was clear and had a full body and a pure taste. The cooling liquid was now turned on full to obtain a complete separation of the albuminous substances, which went to the bottom. On the eighteenth day the beer had a temperature of 33 Fahrenheit and was now filled into packages, ready for the market.

What we claim is-- 1. An improved brewing apparatus consisting of a fermenting-tub having a sloping bottom, a communicating yeast chamber arranged below the level of the bottom, an intervening cock, a sloping top having an opening at its apex for discharging the impurities, a cover for said opening, and an attemperator in the upper portion of the tub, substantially as specified.

2. An improved brewing apparatus consisting of a fermenting-tub having a sloping bottom, a communicating yeast chamber arranged below the level of the bottom, an intervening cook, a sloping top having an opening at its apex for discharging the impurities, a cover for said opening, a gallery around said opening, a communicating gutter,- and an attemperator in the upper portion of the tub, substantially as specified.

Signed by us at New York city, county and State of New York, this 14th day of August, 1901.

OTTO SELG. CARL GUNTRUM.

Witnesses:

F. v. BRIESEN, THOMAS J. CARELLA. 

